Rutherford Recipes

 ***Buttered Walnut & Parsley Tortellini***

Ingredients:

1 package tortellini (four cheese or spinach)

1/4 cup walnuts

2 Tbsp parsley

2-3 Tbsp butter 

1/4 cup Parmesan

Black Pepper

1. Chop walnuts in to smaller pieces. Also take parsley off stalk and chop in to smaller pieces.

2. Toast walnuts in pan until they start to smell nutty and brown slightly.

3. Take nuts out of pan, turn off burner and drop 2 Tbsp butter in pan.

4. Cook tortellini until almost all done. (This is fast if you purchase the Bertolli brand in the refrigerator section.)

5. Drain pasta, reserve a small amount of pasta water.

6. Turn on skillet with melted butter to Med and add pasta to pan - allow to simmer for a minute or two, adding butter if needed. Then add walnuts, parsley, black pepper and stir. Finally, add Parmesan cheese and stir in. (Add pasta water here if things start to get clumpy.)

This recipe is a base for something that you can play with. If you like nuts, add a few more, same for parsley and cheese. (We have also used pumpkin seeds in a pinch here and found them to be fairy affective.)

***Sweet Potato, White Beans, Yum!***

Ingredients:

Sweet Potatoes 

Pesto

White Beans

Olive Oil

Rosemary

Salt & Pepper

Butter

1. Roast sweet potatoes.

2. Add olive oil (3-4Tbsp) to small sauce pan. Flavor with rosemary (2-ish Tbsp), salt and pepper. Allow to simmer for a few minutes to infuse the oil. 

3. Then add white beans (1 can - can up recipe to make more). Simmer al together for 5-15 minutes until beans start to turn slightly mushy or pull them before then if that’s not your texture preference.

4. Layer roasted sweet potato with butter, white bean mixture and pesto. Yum!

A Recipe from the Rivers Kitchen

 A favorite for the cold months:

Chicken Tortilla Soup

4 boneless skinless chicken breasts (we use 1-2 breasts for less chicken most of the time, I find 4 to be too much chicken)

2 15 oz cans black beans, undrained (to make the recipe stretch add an extra can black beans)

2 15 oz cans stewed tomatoes

1 can Rotel

1 cup salsa

1 14.5 oz tomato suace

1 can corn, drained

tortilla chips

grated cheese

Combine all ingredients except chips and cheese in Crockpot. This recipe is very forgiving you can add extra ingredients or omit ingredients. Cover Cook on low for 8-10 hours. Before serving, remove chicken breasts and slice into bite sized pieces--stir back into soup. To serve, put handful of chips in each individual soup bowl. Ladle soup over chips, top with cheese (and sour cream if desired).

Bonus: 

Ice Box English Tea Muffins

 

3/4 c sugar

1/2 c shortening

1 egg

1/2 tsp salt

1 tsp cinnamon

1 c milk

2 c flour

2 tsp baking powder

Cream first 4 ingredients together. Add the rest and mix well. Fill paper liners 2/3 full. Sprinkle with brown sugar and nuts (can omit nuts). Raisins may be pushed down into the batter for a different version. Bake 20 minutes at 350 degrees F. May be refrigerated in covered container for several weeks.

Note: you can use gluten free flour and almond milk and these turn out just fine.

Favorite Birthday Cake Recipe!!

Here is Pam and Vicki's birthday cake.  Charles usually requests it also.  I got the frosting recipe from Grandma as her frosting is always so good.  I think it's the unsweetened chocolate with the cream cheese.  Yum!!

                         German's Sweet Chocolate Cake

1 pkg. (4 oz.) Baker's German's Sweet Chocolate

1/2 c. Water

2 c. flour

1 tsp. baking soda

1/4 tsp. salt

1 c. (2 sticks) butter softened, (Grandma uses 1 c. Crisco instead)

2 c. sugar

4 eggs, separated

1 tsp. vanilla

1 c. buttermilk 

Preheat oven to 350 degrees.  Cover bottoms of 3 (9 inch) round cake pans with wax paper, grease sides of pans.  Microwave chocolate and water in large microwavable bowl on High 1 1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min.  Stir until chocolate is completely melted.

Mix flour, baking soda and salt, set aside.  Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.  Add egg yolks, 1 at a time, beating well after each addition.  Blend in melted chocolate and the vanilla.  Add flour mixture alternately with the buttermilk, beating until well blended after each addition.  

Beat egg whites in small bowl with electric mixer on high speed until stiff peaks form.  Gently stir into batter.  Pour evenly into prepared pans.

Bake 30 min. or until toothpick inserted in centers comes out clean.  Immediately run small metal spatula around cake layers. Cool in pans 15 min.; remove layers from pans to wire racks.  Discard wax paper.  Cool cake layers completely.  Makes 16 servings.  Spread frosting between cake layers and onto top of cake.

Substitute:  If you don't have buttermilk, just add 1 Tbsp. lemon juice or vinegar to 1 cup milk; let stand 10 min.  

Frosting for Cake:

About 4 c. powdered sugar

6 oz. cream cheese

1/2 stick oleo

1 sq. unsweetened chocolate(melted)

milk as needed (heat in microwave)